Tuesday, January 21 – Sunday, January 26, 2020 Offering a 2-course meal for $25 during dinner service! Choice of Appetizers Bowl of Corn and Crab Chowder with Cilantro Potatoes OR Roasted Pear Salad Arugula, Black Pepper Pecans, Shaved Parmesan, Apple Vinaigrette, Pomegranate Syrup (GF, V) OR Beef Tartar* Redwine Soaked Shallots, Lusty Mustard, Fried Capers, Cured Egg Yolk, Annie’s Sour Wheat Crostini (EGF) Choice of Entrees Saffron Seared Scallops* Warm
Dinner Holiday Menu: December 26 – 31, 2019
Appetizers & such… Corn and Crab Chowder, Coriander Roasted Potatoes ~ 7 Black-Eyed Pea and Collard Green Soup, Crispy Country Ham ~7 (GF) Roasted Pear Salad: Arugula, Apple Vinaigrette, Black Pepper Pecans, Parmesan, Pomegranate Syrup ~ 11 (GF, V) Chili Seared Sushi Grade Tuna:* Avocado, Cactus and Citrus Relish, Tortilla Crisps ~ 15 (GF) Cognac Spiked Foie Gras ‘Torchon:’ Champagne Poached Cranberries, Grill Toasted Brioche and Dried Apple Crisps ~
THOMAS JEFFERSON & FRANCE – THE ORIGINAL “FRENCH CONNECTION”
Thomas Jefferson had a love affair with all things French, including the food. On November 6, 2019, Chef Joe Scully and Executive Chef David Van Tassel will use the Monticello cookbook and Burgandy wine pairings from Steve Pignatiello for inspiration to create a memorable seasonal feast. The reception begins at 6:30 pm and dinner at 7. We hope you’ll join us. To purchase tickets, click here. HORS D’OEUVRES: Corn Bread
Read More about THOMAS JEFFERSON & FRANCE – THE ORIGINAL “FRENCH CONNECTION”
